MIXED MUSHROOM TARTLETS
I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever mushrooms I can find at the supermarket. If you like crumble some goat cheese over the top. The tarts can be used as a vegetarian entree or an appetizers.-Jennifer Condreay, Centennial, Colorado
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Reduce heat to medium. Stir in wine, thyme and salt. Cook until liquid is reduced by half. Stir in cream. Cook until thickened, about 10 minutes. Remove from heat and set aside., Unfold 1 puff pastry sheet. Roll out into a 12x8-in. rectangle. Cut into 8 rectangles. Using a sharp knife, score 1/2 in. from the edges of each pastry (do not cut through)., Transfer to baking sheets. Repeat with remaining sheet of puff pastry. Spoon mushroom mixture into centers. Whisk egg yolk and water; brush over pastry edges., Bake at 400° until golden brown, 13-16 minutes.
Nutrition Facts : Calories 610 calories, Fat 44g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 593mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 6g fiber), Protein 8g protein.
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Aminu Baba
[email protected]I would highly recommend this recipe to anyone looking for a delicious and easy appetizer.
Muhammed Ssengooba
[email protected]The filling was creamy and flavorful, and the crust was flaky and buttery.
Jaelyn
[email protected]These mushroom tartlets were delicious and easy to make. I will definitely be making them again.
Gabriel Sachika
[email protected]I would recommend using a different recipe for mushroom tartlets.
Awais Ullah
[email protected]Overall, I thought these tartlets were just okay.
Camdon Wolthuis
[email protected]I had some trouble getting the crust to brown evenly.
Shobha Karki
[email protected]The tartlets were a little too oily for my taste.
4rdaxas Arda
[email protected]I added some chopped fresh herbs to the filling for extra flavor.
Jhohan Ahmed
[email protected]These tartlets are perfect for a quick and easy appetizer.
Mzuxolile Soguntuza
[email protected]I substituted a gluten-free flour blend for the all-purpose flour and they still came out great.
Fred Williams
[email protected]The recipe was easy to follow and the tartlets turned out beautifully.
Rebar Osman
[email protected]I made these tartlets for a potluck and they were a huge success! Everyone loved them.
Mari ghazhonia
[email protected]These mushroom tartlets were a hit at our party! The filling was savory and flavorful, and the crust was flaky and golden brown. We will definitely be making these again.